July 15, 2001

FOOD & BEVERAGE

Bold New Day
Menus at the chain restaurant concepts are welcoming new offerings that are conspicuously fresh and bolder in flavor, often times with a healthy helping of heat. Red Robin's Five-Alarm Burger, topped with pepper Jack cheese, jalapeos and salsa is just one of many in-your-face foods tempting consumers. Grilling is becoming the preparation method of choice for entrées, while dessert menus et longer and stronger.

Sales Force
Promotional events, eye appeal and variety drive beverage profits.

R&I EXCLUSIVE - Top 400

Minding the Store
Restaurants and Institutions' 37th annual ranking of the Top 400 restaurant concepts goes beyond who's who, identifying the leaders and the up-and-comers as well as those falling back. In addition to the ranking by sales, these 400 operations, with combined 2000 sales of $190 billion, are assembled and ranked within their business segments (casual dining, c-stores, etc.) in a convenient pull-out section.

BUSINESS

Fresh New Faces
This year's ranking includes 22 concepts that have graduated to the Top 400. They are a diverse group, representing the casual-dining, coffee/snacks, Italian, steak/barbecue, family-dining, sandwiches, pizza, Asian and Mexican categories. What they share is a drive to prosper.

Thinking on their Feet
Buca di Beppo's sales increased 81.5% in 2000. Panera Bread reported a 73.6% gain; Famous Dave's a 45.2% jump. These and other chains among last year's growth leaders showed that, beyond opening new units, an ability to react quickly to market changes is a key component of success.

OPERATIONS

A Spin on Labor
Amid tight markets and the push for more training, operators ride herd on costs

Burger King Monitors Supply Chain Safety
A strong commitment from management is step one in a successful food-safety program.

EDITORIAL

Viewpoint